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Heat-induced changes in caseins and casein micelles, including interactions with denatured whey proteins

International dairy journal, 2021-11, Vol.122, p.105136, Article 105136

Anema, Skelte G.

2021

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Calcium ion binding to native and heat treated β-lactoglobulin genetic variants

International dairy journal, 2024-12, Vol.159, p.106057, Article 106057

Anema, Skelte G.

2024

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Storage stability and age gelation of reconstituted ultra-high temperature skim milk

International dairy journal, 2017-12, Vol.75, p.56-67

Anema, Skelte G.

2017

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The turbidity of heated milk in relation to particle size and protein distributions between the casein micelles and the serum phase

International dairy journal, 2023-12, Vol.147, p.105771, Article 105771

Anema, Skelte G.

2023

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Layering of proteins in stored UHT milk samples

International dairy journal, 2022-06, Vol.129, p.105345, Article 105345

Anema, Skelte G.

2022

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Effect of whey protein addition and pH on the acid gelation of heated skim milk

International dairy journal, 2018-04, Vol.79, p.5-14

Anema, Skelte G.

2018

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Spontaneous interaction between whey protein isolate proteins and lactoferrin: Effect of heat denaturation

International dairy journal, 2021-02, Vol.113, p.104887, Article 104887

Anema, Skelte G.

2021

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Effect of lactoferrin addition and pH on the protein interactions and the acid gelation properties of heated skim milk

International dairy journal, 2021-05, Vol.116, p.104950, Article 104950

Anema, Skelte G.

2021

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Acidification of lactoferrin-casein micelle complexes in skim milk

International dairy journal, 2019-12, Vol.99, p.104550, Article 104550

Anema, Skelte G.

2019

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The use of “lab-on-a-chip” microfluidic SDS electrophoresis technology for the separation and quantification of milk proteins

International dairy journal, 2009-04, Vol.19 (4), p.198-204

Anema, Skelte G.

2009

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Sedimentation in UHT milk

International dairy journal, 2018-03, Vol.78, p.92-102

2018

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β-Lactoglobulin nanofibrils: The long and the short of it

International dairy journal, 2017-04, Vol.67, p.35-45

2017

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Effect of hydration time on milk protein concentrate (MPC85) solubility and the renneting properties of skim milk fortified with the MPC85

International dairy journal, 2023-05, Vol.140, p.105564, Article 105564

2023

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A comparison of the kinetics of the thermal denaturation of the immunoglobulins in caprine and bovine skim milk samples

International dairy journal, 2017-02, Vol.65, p.1-4

Anema, Skelte G.

2017

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The effect of hexametaphosphate addition during milk powder manufacture on the properties of reconstituted skim milk

International dairy journal, 2015-11, Vol.50, p.58-65

Anema, Skelte G.

2015

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Effect of dephosphorylation on calcium binding to αs1-casein-enriched protein

International dairy journal, 2024-11, Vol.158, p.106030, Article 106030

2024

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The effect of succinylation on the properties of αs1-casein enriched protein

International dairy journal, 2024-07, Vol.154, p.105907, Article 105907

2024

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The denaturation of whey proteins in a processed cheese environment

International dairy journal, 2024-06, Vol.153, p.105897, Article 105897

2024

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Effect of fat and protein-in-water concentrations on the properties of model processed cheese

International dairy journal, 2015-11, Vol.50, p.15-23

2015

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The effect of dephosphorylation on the properties of αS1-casein enriched protein

International dairy journal, 2023-11, Vol.146, p.105744, Article 105744

2023

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Tuning the properties of β-lactoglobulin nanofibrils with pH, NaCl and CaCl2

International dairy journal, 2010-09, Vol.20 (9), p.571-579

2010

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Reconstituted skim milk: effect of re-dilution after heating concentrated milk at different pH and temperatures

International dairy journal, 2022-08, Vol.131, p.105368, Article 105368

2022

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Effect of milk solids concentration on whey protein denaturation, particle size changes and solubilization of casein in high-pressure-treated skim milk

International dairy journal, 2008-03, Vol.18 (3), p.228-235

Anema, Skelte G.

2008

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Acid gelation of heat-treated recombined milk: Fat globule membrane composition and gelation functionality

International dairy journal, 2022-02, Vol.125, p.105243, Article 105243

2022

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Whey protein nanofibrils: Kinetic, rheological and morphological effects of group IA and IIA cations

International dairy journal, 2012-10, Vol.26 (2), p.133-140

2012

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Heat-induced changes in caseins and casein micelles, including interactions with denatured whey proteins

Calcium ion binding to native and heat treated β-lactoglobulin genetic variants

Storage stability and age gelation of reconstituted ultra-high temperature skim milk

The turbidity of heated milk in relation to particle size and protein distributions between the casein micelles and the serum phase

Layering of proteins in stored UHT milk samples

Effect of whey protein addition and pH on the acid gelation of heated skim milk

Spontaneous interaction between whey protein isolate proteins and lactoferrin: Effect of heat denaturation

Effect of lactoferrin addition and pH on the protein interactions and the acid gelation properties of heated skim milk

Acidification of lactoferrin-casein micelle complexes in skim milk

The use of “lab-on-a-chip” microfluidic SDS electrophoresis technology for the separation and quantification of milk proteins

Sedimentation in UHT milk

β-Lactoglobulin nanofibrils: The long and the short of it

Effect of hydration time on milk protein concentrate (MPC85) solubility and the renneting properties of skim milk fortified with the MPC85

A comparison of the kinetics of the thermal denaturation of the immunoglobulins in caprine and bovine skim milk samples

The effect of hexametaphosphate addition during milk powder manufacture on the properties of reconstituted skim milk

Effect of dephosphorylation on calcium binding to αs1-casein-enriched protein

The effect of succinylation on the properties of αs1-casein enriched protein

The denaturation of whey proteins in a processed cheese environment

Effect of fat and protein-in-water concentrations on the properties of model processed cheese

The effect of dephosphorylation on the properties of αS1-casein enriched protein

Tuning the properties of β-lactoglobulin nanofibrils with pH, NaCl and CaCl2

Reconstituted skim milk: effect of re-dilution after heating concentrated milk at different pH and temperatures

Effect of milk solids concentration on whey protein denaturation, particle size changes and solubilization of casein in high-pressure-treated skim milk

Acid gelation of heat-treated recombined milk: Fat globule membrane composition and gelation functionality

Whey protein nanofibrils: Kinetic, rheological and morphological effects of group IA and IIA cations

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